Uighur lamb kebobs and pulao

uighur lamb kebobs and pulao

In the Chinese City of Kashgar in the Xinjiang province of Western China, this dish is standard lunch fare at the outdoor markets. Men set up shop with a fresh lamb or goat carcass, a charcoal fired grill cart and a large pot, and sell plates heaped with pulao, an Uzbek version of pilaf, and lamb kebabs which you eat with your hands. I will tell you, the pulao is made with the fatty parts of the lamb, and a lot of suet and oil, so I found it greasier and gamier tasting than we Yanks would like, so I've adapted the recipe a bit to lighten it up, and brighten up the flavor a bit. I didn't have a recipe for the kebabs, other than watching the men grill it, but the flavors and ingredients weren't hard to guess, and after a bit of research and experimentation, this is pretty damn close to the original. This is served with their traditional flatbread, a Nan, for which I posted a recipe here: http://www.food52.com/recipes/12353_uighur_nan/2

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pulao

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